Pastry Sous Chef

Description

Lake Nona Golf & Country Club, Orlando’s most exclusive private club is currently seeking a Pastry Sous Chef

Lake Nona is ranked as a Platinum Club of the World and a Distinguished Emerald Club of the World. We are committed to offering our 500 members and their families the very best amenities, programs, and service. 

We hire people with passion for fulfilling our Mission Statement…

“To consistently create an unforgettable personal experience for our members and guests that is defined by our attention to detail, gracious willingness to serve, welcoming attitudes and respect for one another.”

If you want to work for one of the premier employers in the Central Florida area, please apply today. We offer competitive salaries and a generous benefit package. Employment is contingent upon pre-employment background check. Equal employment opportunity employer. 

Job Description

Pastry Sous Chef

Reports to: Executive Chef, Executive Pastry Chef 

FLSA Status: Hourly/Non-Exempt 

Summary: An exemplary culinary leader accountable for driving operational excellence and creative direction within the pastry department at a world-class luxury resort. Combines refined artistry with strategic leadership to elevate high-end dessert offerings, inspire and mentor kitchen staff, and optimize daily production. Dedicated to continually surpassing guest expectations, and maintaining impeccable quality control.

Key Responsibilities

• Directs daily pastry kitchen operations and seamlessly assumes complete leadership of the department in the absence of the Executive Pastry Chef.
• Oversees and personally assists with the preparation, plating, and presentation of refined baked goods, artisanal pastries, and show-stopping banquet or buffet displays.
• Maintains      rigorous quality control through regular checks of raw and finished products, kitchen cleanliness, station organization, and proper food      rotation (FIFO).
• Fosters team development through continuous hands-on coaching, performance evaluations, and structured training programs to elevate culinary skills.
• Enforces strict compliance with state and local food safety, health regulations, sanitation protocols, and workplace safety guidelines.
• Manages inventory, par levels, requisitioning, and equipment evaluations while proactively reporting maintenance needs to executive leadership.

Requirements

Core Work Activities

• Conceptualizes and executes seasonal dessert menus alongside Executive Pastry Chef, custom pastry applications, and artistic, decorative food centerpieces for high-profile events.
• Accurately      forecasts daily and weekly production requirements, delegating tasks and communicating daily specifications to kitchen personnel.

Requirements

• Degree in Culinary Arts or related field with 2 years of professional culinary leadership experience; OR High School Diploma/GED with 4 years of luxury culinary experience.
• Proficiency in      operating and maintaining commercial pastry equipment (e.g., large mixers,ice cream machines, convection ovens, specialty bakers).
• Active Food      Safety Certification and thorough knowledge of health regulations and hazard controls.

Physical Demands & Environment

• Ability to stand, walk, reach, kneel, and perform repetitive culinary tasks for extended periods in a high-temperature resort kitchen environment.
• Physical capability to safely lift, push, pull, and transport supplies and  equipment weighing up to 50 pounds.
• Must possess a  valid driver's license and demonstrate strong communication skills under  fast-paced operational demands.